Sunday, Dec. 13, is National Cocoa Day, and local chefs are pouring some indulgent masterpieces

12th December, 2015 by

By Krista Driscoll

The crown jewel of the hot chocolate program at The Sebastian Vail looks like it should be adorning a Christmas tree, rather than nestled in the bottom of a glass. The handmade sphere of cast chocolate is decorated with chocolate swirls and brushed with gold luster dust — and in about 10 seconds, it will vanish.The spheres were imagined by Sebastian pastry chef Laura Kretzing’s predecessor, but the current recipe is all her own. What she calls “truly a labor of love” begins by casting half of the sphere. Once set, it’s filled with house-made Bailey’s Irish Cream marshmallows and …

Source:: Vail Daily Feed



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